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Home » Recipes » Slow Cooker Recipes » Turkey Recipes » Slow Cooker Turkey Meatballs

Posted July 28, 2020 Last Updated August 6, 2020 by Jennifer // 4 Comments**This post may contain affiliate links**

Slow Cooker Turkey Meatballs

Filed Under: Recipes, Slow Cooker Recipes, Turkey Recipes

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A super simple meatball recipe that doesn’t have any eggs or breadcrumbs, yet is full of flavor and tender and juicy! These Slow Cooker Turkey Meatballs are versatile and perfect for family dinners and for meal prep!
turkey meatballs on a white plate with noodles, marinara, and pesto

These turkey meatballs are a favorite of mine for several reasons:  They’re quick and easy to prepare, they can be served lots of different ways, they’re allergy-friendly, and they’re ideal for Meal Prep.

With only 4 ingredients and a few simple steps, you can get the kids involved in making them for some family bonding and life skill teachable moments.

Slow Cooker Turkey Meatballs are so versatile! Their savory flavor pairs well with pasta and veggie noodles. They can also be served on their own or made into a sandwich.

By using turkey in your meatballs instead of beef, you won’t save yourself a lot of calories but you will consume less cholesterol from turkey’s lower saturated fat content.

When you make these meatballs for your family you won’t need to make substitutions for food allergies. The recipe doesn’t contain eggs or breadcrumbs… two ingredients that are among the top food allergens.

Make up a big batch ahead of time and freeze them! The recipe easily doubles or triples which will make your meal prep a breeze. Line a baking sheet with parchment paper and freeze them for up to 3 months. Thaw them before cooking.

raw ground turkey meat in a bowl

Ingredients You’ll Need:

  • ground turkey
  • olive oil
  • mayonnaise
  • herb and garlic seasoning

I prefer making these turkey meatballs with a mixture of white and dark meat. The dark meat keeps the meatballs moist and adds flavor. If someone in your family is needing a healthier option, using all white meat works, too, since there’s mayo in the recipe.

raw turkey meatballs in a slow cooker

How To Make Slow Cooker Turkey Meatballs:

  1. Mix all meatball ingredients in a mixing bowl until they are combined
  2. Form into rounds the size of golf balls and place in crock (makes approximately 8 balls)
  3. Cover and cook on high for 4 hours or on low for 6-8 hours
  4. Spiralize, julienne, or slice zucchini when ready to serve

turkey meatballs and sauce in a white slow cooker

Pro Tips…

There are so many ways these turkey meatballs could served. If you want to eat them with zucchini, using a Spiralizer to make noodles (“zoodles”) is a fast and fun way to do it. Just run the zucchini through the spiralizer and saute.

If you don’t have a spiralizer you could also julienne the squash or slice them very thin before you saute them.

Leftovers keep well and can be frozen for up to 3 months.

 

turkey meatballs on a plate with zucchini noodles, marinara, and pesto

Slow Cooker Turkey Meatballs

A super simple meatball recipe that doesn’t have any eggs or breadcrumbs, yet is full of flavor and tender and juicy! These Slow Cooker Turkey Meatballs are versatile and perfect for family dinners and for meal prep!
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 4 people
Calories: 558kcal
Author: Jennifer Draper

Ingredients

  • For meatballs:
  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 2 tablespoons mayonnaise
  • 2 tablespoons herb and garlic seasoning
  • Other ingredients:
  • 2 zucchini squash
  • 2 tablespoons olive oil
  • 4 oz Ricotta cheese (optional)
  • 6 oz pesto sauce (optional)
  • 24 oz marinara sauce

Instructions

  • Mix all meatball ingredients in mixing bowl until combined
  • Form into rounds the size of golf balls and place in crock (makes about 8)
  • Cover and cook on high for 4 hours or low for 6-8
  • Spiralize, julienne, or slice zucchini
  • Saute for 3-8 minutes with olive oil and Italian seasoning until softened
  • Serve squash with meatballs and a dollop of ricotta and pesto if desired

Notes

  • Thaw frozen meatballs before cooking
  • Freeze leftovers for up to 3 months

Nutrition

Calories: 558kcal | Carbohydrates: 22g | Protein: 36g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 1425mg | Potassium: 1276mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2070IU | Vitamin C: 29mg | Calcium: 286mg | Iron: 6mg
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Reader Interactions

Comments

  1. Beth says

    July 28, 2020 at 1:54 pm

    I haven’t made this one yet, and this isn’t a problem for me, but you bill this as having no eggs, but mayonnaise is made with eggs. Might want to edit, just in case!

    Reply
  2. PHYLL says

    July 28, 2020 at 9:22 am

    Can I substitute ground chicken instead of turkey? Can’t wait to make this recipe. Thank you.

    Reply
  3. Ali @ Inspiralized says

    April 4, 2014 at 8:18 am

    Beautiful dish – definitely pinned! Love meatballs and zoodles.

    Reply
    • Jennifer says

      April 4, 2014 at 9:16 am

      Thank you!!!

      Reply

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Author Hi! I'm Jennifer and I believe that everyone deserves wonderfully delicious meals. Join me as I show you simple ways to make wholesome dinners and more in your slow cooker.
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